Recipe courtesy of Alex Garcia

Pan Seared Mahimahi with Poblano Mash and Tomato Relish

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 4 servings
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1 pound mahimahi fillets, cut into 2-ounce strips

Salt and freshly ground black pepper

2 to 3 tablespoons olive oil

Poblano Mashed Potatoes, recipe follows

Tomato-Cumin Relish, recipe follows

Poblano Mashed Potatoes:

5 large baking potatoes, quartered

1 cup hot milk

4 tablespoons butter

1 roasted poblano

3 scallions, sliced

1/4 cup chopped cilantro leaves

1/4 cup chopped parsley leaves

1/2 cup spinach leaves

1/3 cup lime juice

Salt and pepper

Tomato-Cumin Relish:

1 cup very ripe diced red tomatoes

1 cup very ripe diced yellow tomatoes

1/2 cup 1/4-inch dice red onion

1/2 cup sliced scallions

Olive oil

1 tablespoon ground cumin


  1. Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.

Poblano Mashed Potatoes:

  1. Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.

Tomato-Cumin Relish:

  1. Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
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